White Chocolate Mojito

The White Chocolate Mojito is a smooth, minty cocktail with a sweet twist. It takes the classic mojito fresh mint, lime, and rum and adds a splash of white chocolate liqueur or syrup for a creamy, dessert-like finish. The mint keeps it fresh, the lime adds a bit of tang, and the white chocolate softens it all with a mellow sweetness. It’s a fun choice for after-dinner drinks or when you want something refreshing but a little richer. Served over ice and topped with club soda, it’s cool, light, and just different enough to stand out. Inspired by cocktailcontessa.com.

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Tasting Notes

The White Chocolate Mojito is cool, minty, and just a little sweet with a smooth twist. The white rum sets a clean base, while lime juice adds a crisp citrus bite. Light crème de cacao brings in a soft white chocolate flavor that blends surprisingly well with the mint. The simple syrup gives just a touch of extra sweetness without overdoing it. Topped with club soda, the drink stays light and refreshing. It’s a mojito with a dessert-like edge, but still easy to sip. The result is crisp, creamy, and balanced with a refreshing finish.

Equipment and Glassware

You’ll need a muddler to press the mint and release its oils. A jigger helps measure ingredients like the crème de cacao and lime juice accurately. A shaker is optional but useful if you want to mix the base before pouring over ice. A bar spoon or straw can be used to give a final stir once everything’s in the glass. Serve it in a tall glass like a highball or Collins to leave room for the club soda and garnish. Use a knife and board to prep the lime wheel, and keep everything chilled for the best results.

Ingredients

• 2 oz white rum
• 0.75 oz lime juice
• 0.25 oz simple syrup
• 0.75 oz light crème de cacao
• 8 mint leaves
• Club soda, to top
• Garnish: mint sprig and lime wheel

Instructions

• Add mint leaves, lime juice, and simple syrup to a shaker.
• Gently muddle the mint to release the oils.
• Add white rum and crème de cacao, then fill the shaker with ice.
• Shake briefly to chill and mix about 10 seconds.
• Strain into a glass filled with fresh ice.
• Top with club soda and give it a light stir.
• Garnish with a mint sprig and a lime wheel.

Pro Tips

• Use fresh mint older leaves won’t give off as much flavor or aroma. Don’t over-muddle; bruising the mint too much can make the drink bitter.
• If your crème de cacao is on the sweet side, reduce the simple syrup a little to keep the drink balanced.
• Shake the base (rum, lime juice, syrup, crème de cacao) with ice if you want a colder, well-blended start, then strain over mint and fresh ice.
• Top with soda last to keep the fizz. A chilled glass helps too.
• The chocolate is subtle, so don’t expect a dessert bomb it’s more of a smooth hint.

When to Serve

This White Chocolate Mojito works well when you want something familiar but a little unexpected. It’s great for warm-weather gatherings, brunches, or late afternoons. Because it’s light and refreshing, it’s a good pick for outdoor parties, especially when you want to serve something a bit more creative than the usual mojito. It also fits nicely into holiday menus when you want a minty drink without going full dessert. It’s smooth enough for relaxed sipping, but interesting enough to stand out. Serve it when you want cool, clean flavors with a soft twist that guests won’t see coming.

Which Liquor Brands to Choose

• For white rum, Bacardi Superior is easy to find and mixes well.
• If you want something smoother, try Plantation 3 Stars or Flor de Caña Extra Dry.
• For light crème de cacao, look for clear versions like DeKuyper or Marie Brizard both give a gentle chocolate note without overpowering the drink.
• Use fresh lime juice for the best flavor. For simple syrup, homemade works best (equal parts sugar and water, dissolved).
• Any good club soda will do Fever-Tree or Topo Chico offer great fizz and a clean taste.
• Fresh mint is key, so grab it as close to serving time as possible.

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